Rhubarb Soup (Cold)

Ingredients for Rhubarb Soup (Cold)

Instructions for Rhubarb Soup (Cold)

To prepare the Rhubarb Soup (Cold) recipe, please follow these instructions:

Rhubarb stalks are washed, cut into smaller pieces, the yellow should be cut thin with a potato peeler. Rhubarb, lemon rind and water boil about 20 minutes to the rhubarb is cooked out. The juice is filtered from the juice bag.

The juice is put back over the heat with the sugar, vanilla, taken by vamen and added nonoxal, which neutralizes the oxalic acid, as rhubarb contains.

When the soup when the boiling point, off the heat, and the soup is smoothed over with the udrørte potato flour.

Serve ice cold with ice cubes and a lemon slice.